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Thursday, January 30, 2014

These Can Help Prevent Type II Diabetes

When
it comes to preventing type II diabetes, recently published research indicates
that one important change we can make is to increase our flavonoid intake. Two
large studies, one involving 2,915 subjects and another involving 340,234
participants, have found that long-term flavonoid intake was inversely
associated with type II diabetes risk. Both studies found that two flavonoid
subclasses—flavonols and flavanals—were associated with reduced risk of
developing type II diabetes.

New research indicates dietary flavonoids may protect against insulin resistance and inflammation, two hallmarks of type II diabetes. Researchers from the Norwich Medical School at the University of East Anglia in Norwich, UK, examined associations between insulin resistance and inflammatory biomarkers and intakes of total flavonoids and their subclasses. Measures assessed included fasting serum glucose, insulin, high-sensitivity C-reactive protein (hs-CRP), plasminogen activator inhibitor-1 and adiponectin levels.In multivariable analyses, higher intakes of anthocyanins and flavones were associated with significantly reduced peripheral insulin resistance. Higher anthocyanin intake was also associated with lower concentrations of high-sensitivity C-reactive protein, a marker for inflammation. Subjects with the highest flavone intake also had improved concentrations of adiponectin, a protein involved in regulating glucose levels. The study authors concluded that “higher intakes of both anthocyanins and flavones were associated with improvements in insulin resistance and hs-CRP.”Resource: SwansonHealthProducts@e.swanson-vitamins.com

Monday, January 13, 2014

5 Health Benefits of CinnamonIsn’t cinnamon, cinnamon? Not for those “in the know.” Turns out that there are several types of the well-known spice, but the two most common are “cassia” and “ceylon.” Cassia or Ceylon? Studies show benefits from both, but your taste buds may prefer Ceylon.The Difference Between the Two Ceylon cinnamon, also called “true cinnamon,” comes from crumbly inner bark of the Cinnamomum zeylanicum tree. It’s light brown, and has a sweet and delicate flavor.Cassia comes from the Cinnamomum cassia plant, and is also called “Chinese cinnamon.” This type is a darker, redder brown, and has a harsher, more overpowering flavor with less sweetness. Cassia sticks are particularly hardy.Health Benefits Both types of cinnamon have health benefits, including the following.1. Diabetes.2. Alzheimer’s Disease.3. Cancer.4. Anti-inflammatory.5. Anti-microbial.Other Health Benefits? As far as other health benefits related to cinnamon, such as weight loss, the research is still limited.Cultures around the world have been using mainly Ceylon cinnamon medicinally and as a flavorful spice for thousands of years. You can’t go wrong by adding more to your diet.Read the entire article at: http://renegadehealth.com/